Leftover Chicken and Bacon Spaghetti

Leftover Chicken and Bacon Spaghetti

Sometimes the best laid dinner plans don't work out. My plans for our family favorite no fuss Chicken Parmesan went out the window when Olivia's school play rehearsals went long, Noah got invited to a friend's for dinner and Spouse was late coming home from work. Not wanting to keep the fresh chicken breasts in the fridge for another day, I just simply seasoned and grilled them and figured we could use them for sandwiches or something over the next couple of days.

The next day, schedules shifted again, this time in the other direction when we suddenly had to have dinner earlier than usual. This is where that leftover chicken came into great use. In a fridge clearing exercise, there was bacon, bell peppers and already opened canned tomatoes that needed to be used so I set out to make a smoky bacon tomato sauce to serve with the chicken. I stirred in some grated Parmesan cheese and a little smoked paprika added a further smoky note to the sauce which in the end turned out absolutely delicious. The key here was not to add the already cooked chicken until the very end so it stayed moist and tender and stayed together in nice bite sized pieces. I'm sure leftover roast chicken would work just as well and the recipe was so successful, I know we will be using this one as a go-to recipe in the future too.

Leftover Chicken and Bacon Spaghetti

Leftover Chicken and Bacon Spaghetti - a terrific recipe that turns leftover chicken into a delicious new version of family favorite spaghetti dinner.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 4 servings

Ingredients

• 3 cups cooked chicken, diced
• 1/2 pound crisp cooked smoked bacon, chopped in small pieces
• 3 cloves minced garlic
• 2 tbsp olive oil
• 4 cups pureed canned tomatoes (San Marzano if possible)
• 1 tsp dried oregano
• 1/2 tsp smoked paprika 
• 1/4 tsp chili flakes (optional)
• 1 tbsp brown sugar
• 2 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp smoked paprika 
• 1 large bell pepper, diced small
• 4 servings cooked spaghetti pasta
• 1/4 cup grated Parmesan cheese

Cooking Directions

1. Begin by making the sauce. In a medium saucepan heat 2 tbsp olive oil over medium low flame and sauté the minced garlic for about 30 seconds.
2. Add the pureed tomatoes, smoked paprika, oregano, chili flakes, brown sugar, balsamic vinegar, crisp cooked bacon, salt and pepper.
3. Simmer over low flame for about 20 minutes.
4. Add the cooked diced chicken and bell peppers in the last 5 minutes of cooking time. Stir in the Parmesan cheese at the end.
5. Serve over the cooked spaghetti with a generous sprinkle of additional Parmesan cheese.

Leftover Chicken and Bacon Spaghetti

Old Fashioned Molasses and Bacon Baked Beans

Old Fashioned Molasses and Bacon Baked Beans

Baked beans is another family favorite in our household and we have several go-to recipes depending on what else is on the menu. Search baked beans on this website and you'll see several recipes from spicy Maple Chipotle to Baked Beans with Apple Sausage.

Today's recipe is the one we use most often though and is pretty close to how I first made them over 30 years ago. The only real difference is that I like to use smoked paprika for added smokey flavor to the beans these days but you can easily substitute regular paprika if you can't find smoked.

Be careful to use fancy molasses or light molasses in this recipe, other types like blackstrap or cooking molasses can be too strongly flavored.

This batch is also quite big and would serve a dozen people or more but we always make this large a batch to freeze them in 16 -20 ounce plastic containers to enjoy for lunch or with a great brunch for several weeks later. If you don't want to make that much, the recipe is easily halved.

We love these beans served with our favorite Apple Barbeque Pulled Pork Sandwiches. The pulled pork and the beans are slow cooked for a similar amount of time so we often have both in the oven at the same time and are guaranteed leftovers for a couple of days, so it's a great weekend cooking project.

 Begin by soaking in water overnight or up to 48hours:

• 1 1/2 pounds dry white beans (or navy beans)

In a large skillet slowly fry:

• 1 pound sliced smoked bacon, cut in small pieces

Completely render the fat out of the bacon, leaving it crispy. Pour off the majority of
the fat from the pan. Set the bacon aside. Return the pan to the stove over medium heat and add:

• 4 cloves minced garlic
• 2 large red onions chopped

Cook until the onions and garlic are softened, then add:

• 3 cups water

Let the water come to the boil to deglaze the pan. Add to a large covered roaster along
with the crisp bacon, the soaked beans which have been drained and add:

• 1 cup light or fancy molasses
• 1 tsp salt
• 1 tsp black pepper
• 4  tbsp smoked paprika
• 1 tbsp chili powder
• 1 tbsp dried thyme
• 1/2 cup Worcestershire sauce
• one 28 ounce can crushed tomatoes, pureed
• one 28 ounce can tomato sauce
• 4 tbsp dijon mustard

Stir all together well, cover and place in a 325 degree F oven for 3 to 4 hours
stirring occasionally. The beans should be fully cooked and tender and the sauce
should thicken. I sometimes add a little extra boiling water during the cooking time if
the sauce thickens too quickly before the beans are fully cooked. This is not a problem
at all and can be done more than once if necessary.

Old Fashioned Molasses and Bacon Baked Beans

VIDEO RECIPE: Turkey Bacon and Tomato Soup

Turkey Bacon and Tomato Soup

During December we will be presenting turkey recipes in our continuing video series with CBC Newfoundland and Labrador to serve as a helping hand in getting the word out about their 9th annual Turkeys for Christmas Drive. Please take the time to drop off a turkey at one of the designated drop off points or make a cash donation in aid of local food banks, so that every family can enjoy a wonderful Christmas feast this Holiday season. Find all the information you need to make your donation by clicking the link right here.

Today we have a delicious leftover soup recipe that is inspired by another turkey leftover staple, the club sandwich. Hey, if the flavors work together in a sandwich, they will work together in a soup. One of my favorite additions to this recipe is the chopped fennel, a vegetable that I absolutely love for it's anise-like flavor. I think it adds a delicious note to the broth of this soup.

Homemade turkey stock is so easy to make and it is something that we always have at our house because we have roast turkey probably at least once a month. I simple break up the carcass of the turkey after using all of the leftovers and cover the bones with water. A little salt and pepper is all that you need to make a neutral stock that you can use for sauces, soups, and especially to give your turkey a helping hand and a flavor boost the next time you roast a turkey. At our house it's insurance that there will be plenty of luscious gravy, no matter how many people show up for dinner. Optional flavor additions to a good turkey stock can include, onions, celery, carrots, thyme or bay leaves in any combination. It really s your choice and depends on how you plan to use your stock.

I like to reduce stock considerably in order to concentrate the flavor, especially when using it for a deeply flavored, rich gravy.

Watch the video below and you will see just how easy this simple, delicious soup is to prepare.

To find the complete recipe for the soup, click here.

For some mobile users, if the video does not load below, please click here for an alternate link.

Bacon Wrapped Cheese Stuffed Dates

These are SO delicious!  They’re probably one of my favorite appetizers ever.    

Perfect appetizers for holiday parties, dinner parties or for a special dinner for two with your honey on Valentine’s Day. 

Equipment: Toothpicks, Large Baking Pan/Sheet (I use Stoneware), Cutting Board, Small Paring Knife, Small Bowl, Tongs

·      16 organic dates – pitted (buy pitted or remove pit during prep)

·      ¼ cup organic cream cheese, softened

·      ¼ teaspoon Celtic sea salt (See Resources)

·      ¼ teaspoon ground cinnamon – optional

·      8 pastured or organic bacon slices, cut in half (See Resources)

·      16 toothpicks

1.    Preheat oven to 400 degrees F.

2.   Prep dates – open up dates carefully with a paring knife, cut 2 lengthwise slits in the dates, making sure not to cut all the way through the date, remove small piece of date (save to snack on), remove pit if necessary.  See picture.

3.   In a small bowl, mix the cream cheese, sea salt and optional cinnamon.  Stuff dates with about ½ teaspoon of the cheese mixture.

4.   Tightly wrap each cheese stuffed date with ½ slice of bacon.  Secure with toothpick.

5.    Place bacon wrapped dates seam side down on baking pan.  Place baking pan in oven, set timer for 10 minutes.  At 10 minutes, use tongs to flip each bacon wrapped date.  PLEASE USE CAUTION, the bacon grease is very hot, use an oven mitt to protect your hand/arm.  Set timer for another 10 minutes.  Bacon is done when it “looks” crispy and is dark golden brown.  Watch the bacon closely, all ovens cook differently, you don’t want the bacon to burn.  You should be able to tell at the 10-minute mark about how much longer you will need to cook the bacon.  If you’re not sure, just keep an eye on them.  You may need a few more minutes after the 20 minute mark to crisp the bacon enough.

6.   Serve warm or at room temperature.  Make sure to wait a couple of minutes before taking a bite, they are super HOT when they come out of the oven.      

    

Yield: Makes 16 bacon wrapped stuffed dates.  

Beer and Bacon Jam

Good morning from Washington D.C.! Rock Recipes is on the road. The house sitters/cat butlers are settled in back at home and our family is on a road trip in the Southeast United States for the next couple of weeks! Don't worry, we have plenty of new recipes lined up while we are away and may even include a few updates on what we are eating along the way as we gather a little southern hospitality recipe inspiration for when we return. Be sure to join us on our Facebook Page for more road trip updates. 

I saw a version of today's recipe on one of the roadside diner shows a couple of years back but I can't remember which one. I remember that recipe being more complicated than this one but I wanted a stove top recipe that may take a little time but is well worth the effort.

This "jam" is a wonderfully flavourful condiment that has many flavour components. Sweet, smoky, slightly salty with and quite earthy, this delicious concoction is terrific on pork chops as pictured but is also very good on grilled steaks, burgers and chicken too. Try it at your next weekend barbeque and I know everyone will want the recipe for this unusual, conversation starting "jam".

Makes about 2 cups.

1/2 pound smoked bacon

Cut the bacon into 1/4 inch pieces and fry slowly over medium low to medium heat until all the fat has been rendered out and the bacon is crispy, resembling bacon bits. Drain off all the fat and add:

3 tbsp butter
6 large finely diced red onions
6 cloves minced garlic
1 tsp freshly ground black pepper

Cook over medium low heat for about 20 minutes until the onions have reduced considerably and caramelized. Add:

1/2 cup maple syrup
1/4 cup balsamic vinegar
8 ounces dark stout beer (or one cup brewed coffee works very well)
1/2 tsp dry thyme

Simmer and reduce this mixture for several minutes until it reaches a jam-like consistency. Serve warm.

This jam will last for several days in sealed container/s in the fridge or for much longer if you choose to make a large batch and follow proper canning/bottling procedures.

Bacon Wrapped Mediterranean Stuffed Grilled Chicken

Today we have a very tasty grilling idea that would make a great family dinner meal or it would be just as at home  at a summer dinner party featuring courses from the backyard grill. We sometimes make a baked version of this recipe but I was inspired to wrap this great chicken dish in bacon by a recent photo by my blogging buddy David Olsen over at A Bachelor and His Grill, where there is always something tasty and grill-marked to be found.  Mediterranean flavors are quite popular at our house so the result was a terrific success with everyone cleaning their plates.


4 large boneless chicken breasts

Mix together:

½ cup crumbled feta cheese
½ cup chopped fresh spinach
½ cup chopped sun-dried tomatoes (oil packed)
2 tbsp fresh oregano (or 2 tsp dried oregano)
½ cup chopped, pitted kalamata olives
½ tsp cracked black pepper

Butterfly the chicken breasts by laying them flat on a cutting board and using a sharp knife, cut half way through the meat horizontally, stopping at about ½ inch from the edge and before you cut them completely in half. Fold the breasts open and season with salt and pepper. Share the feta, olives, oregano and sun-dried tomatoes evenly among the 4 breasts and fold the other half of the breasts back over the filling.

16-20 slices of good quality smoked bacon

To bacon wrap the chicken breasts, place 4 or 5 slices of bacon side by side on a cutting board, letting them overlap only slightly.  place one of the stuffed breasts at one end and roll the entire breast in the bacon. Secure with wooden toothpicks if necessary  but be sure to remember to remove them before serving. 

Grill over medium-low to medium heat turning occasionally to brown all sides, until the bacon is evenly browned on all sides and the center of the chicken breasts reaches 180 degrees F. If you are using particularly large chicken breasts and the outside browns too quickly, you may want to finish them by open roasting them on a wire rack in the oven at 350 degrees F. Let the chicken rest for a few minutes before slicing and serving.

Bacon Potato and Cheddar Frittata

Bacon Potato and Cheddar Frittata

Bacon Potato and Cheddar Frittata

We are planning an awesome Mothers Day Brunch at our house and the center of that delicious meal will be an easy-to-make frittata that's a simple way to feed the crowd without spending all morning in the kitchen, especially if you are using leftover or previously prepared ingredients such as leftover ham, sausage or crisp cooked bacon. Frittatas also make good use of leftover plain pasta or potatoes; we use leftover roasted potato nuggets in this frittata recipe. You can find our Perfect Roast Potato recipe here.

Serves 6

Heat a 12-inch oven safe skillet on the stove. Brush a little olive oil on the bottom and sides of the skillet.

Preheat oven to 350 degrees F.

When the skillet gets hot, remove it from the heat and sprinkle over the entire surface of the skillet, in even layers:

• 3 cups diced roasted potatoes
• ½ pound crisp cooked bacon, chopped
• ½ pound diced aged cheddar cheese
• ¼ cup chopped chives

Quickly whisk together:

• 10 large eggs
• ½  cup whipping cream
• ½ tsp salt
• ½ tsp pepper
• ½ tsp chili flakes (optional)

Bake at 350 degrees F for about 25 minutes or until the eggs have set at the center. Serve immediately.

Turkey Club Stromboli

Turkey Club Stromboli

Perhaps we were all a little extra hungry at supper last night but holy-moly did we ever tuck-in to these delicious simple baked Stromboli sandwiches. We are big turkey fans at our house and it often makes a roast dinner that we enjoy as often as every couple of weeks, so leftover turkey ideas are always welcome and this was a terrific one. I've included my dough recipe here but you could easily use store bought pizza or bread dough for a quick weekday meal. I'll confess that I have picked up fresh touton dough from my neighborhood supermarket on the way home from work in order to make Stromboli from different leftover ingredients for dinner.

Makes 2 Stromboli, serves 6-8.

Stromboli Dough:

3-4 cups all purpose flour
1 packet instant yeast
½ cup extra virgin olive oil
1 ¼ cups lukewarm water
1 ½ tsp sea salt

Mix dry ingredients together except for one cup of the flour. Add the warm water and mix very well with a wooden spoon for about 5 minutes. Add the remaining flour a little at a time until dough forms. Remove to a floured breadboard or your counter top and knead for an additional 5 minutes. Allow dough to rest for ½ hour, covered in a warm place. Knead again for 5 minutes and split dough into 2 portions and allow to rest for 20 minutes before rolling your dough into the desired size; for Stromboli, roll into about a 12 inch square.

(I bake my stromboli on a pizza stone but alternatively, you could bake the stromboli on a parchment lined cookie sheet at 375 degrees F.)

Preheat a pizza stone in a 450 degree F oven for ½ hour.

Add the filling to the stromboli, layering the filling ingredients down the center line of the dough. Here we have used:

Sliced leftover turkey (about 1 ½ to 2 pounds)

Crisp cooked bacon ( about ½ pound pre cooked weight)

½ cup chopped, oil packed, sundried tomatoes

Freshly grated Parmesan cheese

Olives make tasty additions if you like. Dijon mustard or garlic oil brushed on the dough is also very good. You can also brush a little milk or an eggwash over the stromboli and sprinkle with freshly grated parmesan cheese and/or fresh chopped herbs.)

Bring the edges of the dough to the center of the stromboli, covering the filling. Pinch the dough edges and ends together to seal. Gently roll the entire stromboli onto a cornmeal covered wooden pizza peel so that the seam is on the bottom. Cut 3 one inch slits, evenly spaced, in the top of the stromboli dough for venting. Shake the peel to make sure the stromboli moves freely on the cornmeal.

Slide the stromboli onto the hot stone, shaking it slightly in a back and forth motion as you slowly retract the wooden peel. Bake for 15-20 minutes until the top is evenly golden brown. Remove from the oven and allow to rest for 5-10 minutes before cutting into individual servings.

Chipotle Jack Bacon Burgers

Chipotle Jack Bacon Burgers

With grilling season heating up, our family will probably be eating more than our fair share of juicy burgers and this is a great one. With cubes of Monterey Jack Cheese melting inside a thick ground beef patty which has been seasoned with spicy chipotle powder, these are some of the most flavorful burgers you will pull off the grill this season.

For each burger combine:

• 6 ounces lean ground beef
• 1 1/2 ounces monterey jack or pepper jack cheese, cut in 1 cm cubes
• pinch kosher salt 
• 1/8 tsp black pepper
• 1/2 tsp chipotle powder
• 1 clove roasted garlic, mashed into a paste (or 1/2 clove finely minced garlic)
• 2 tbsp hot sauce or 1 tbsp minced fresh jalapeno pepper (optional)

 
Form into patties and cook in a hot, lightly oiled cast iron pan or on a preheated grill until well done (internal temperature with a meat thermometer should read 160 degrees F or higher. Serve on toasted crusty rolls with:

• oil packed, sundried tomatoes
• crisp cooked smoky bacon
• baby lettuce leaves

Colcannon

Colcannon is so delicious, it’s a traditional Irish dish full of yummy potatoes and cabbage.  Yum, yum, yum!

I feel the need for a disclaimer here, this is NOT an authentic Colcannon, but it’s pretty close.  My version uses sour cream, an authentic one does not.  Normally the potatoes will be steamed, then peeled, but I prefer the skins on for the added nutrition (but honestly, this is optional).   And typically Colcannon will have ham in it, usually cooked the day before, but I use bacon instead. 

Colcannon

This is a wonderful dish for St. Patrick’s Day, but perfect for any other occasion too. 

Equipment: Cutting Board, Knife, Large Stockpot, Medium-Size Saucepan, Large Bowl or Casserole Dish, Potato Masher, Colander

·      3 pounds organic potatoes, washed and scrubbed (I prefer Yukon Gold’s)

·      9 tablespoons pasture butter, divided (See Resources)

·      1 cup whole milk from pastured cows (See Resources)

·      8 ounces homemade or organic sour cream

·      1 teaspoon Celtic sea salt (See Resources)

·      1 head green cabbage or Napa cabbage, cored and finely shredded

·      Filtered water

·      1 recipe of Baked Maple Bacon, crumbled (optional)

1.    Wash, scrub and prep the potatoes.  If you don’t like skin in your mashed potatoes, peel the potatoes.  If using Yukon Gold potatoes, cut into quarters, otherwise cut potatoes into about 1-inch chunks. 

2.   Add potato chunks into a large stockpot.  Cover with just enough water to cover the potatoes (literally just enough, do not pour too much water into the pot).  Bring to a boil, uncovered.  Once boiling, reduce to a low boil for about 15-20 minutes, until potatoes are fork tender (will fall apart easily when poked with a fork). 

3.   In a medium-size saucepan, heat the milk over low heat. 

4.   While potatoes are cooking, wash and prep the cabbage.  I used Napa cabbage, removing the tougher white bottom, then julienne the green leaves.  If using regular green cabbage, quarter, remove the core, and finely shred/chop the cabbage.  [Note: I prefer shredded/julienned pieces in the Colcannon, but if you prefer smaller pieces, make sure to chop/dice the shredded cabbage.]   Set aside.

5.    Once potatoes are cooked, pour potatoes into a colander over the sink.  Add strained potatoes to a large bowl or a 9x13 casserole dish (I use a casserole dish, I find it’s much easier to mash potatoes large quantities of potatoes).  Add 8 tablespoons of butter to the potatoes.  Slowly add the warmed milk and sour cream.  Using a potato masher, mash all of the potatoes, stirring to combine ingredients, until there are no lumps anymore, or until desired consistency.     

6.   Add shredded cabbage into the same stockpot, cover with just enough water to cover the cabbage.  Bring water to a boil, boil for about 1 minute or until the cabbage turns a bright green color.  When the cabbage is bright green, remove from heat, add 1 tablespoon of butter, stir and cover for 1-2 minutes.  Strain through colander and add cabbage to the mashed potatoes.  Stir to combine. 

7.   Add ¾ of the crumbled bacon to the Colcannon and stir to combine.

8.   Serve hot, topped with extra pasture butter and crumbled bacon pieces. 

Yield: Makes 6-8 servings.

Storage: Store leftovers in an airtight container in the refrigerator.  It’s wonderful heated up the next day. 

Vegetarian Option: Omit the bacon.

Optional Toppings: Pasture Butter, Crumbled Bacon, Lacto-fermented Sauerkraut, Lacto-fermented Kimchi


This post is part of Simple Lives Thursday @ A Little Bit of Spain in Iowa, Pennywise Platter Thursday @ The Nourishing Gourmet, Healthy 2day Wednesdays @ day2day joys, Gluten-Free Wednesdays @ The Gluten-Free Homemaker, Fight Back Friday @ Food Renegade, Fresh Bites Friday @ Real Food Whole Health, and Freaky Friday @ Real Food Freaks. 

Baked Maple Bacon

BACON … you mention the word to most people and they swoon.  Sorry to my vegan friends, this one is not for you. 

I don’t make bacon often, but only because pork tends to be a harder meat to digest and Little Love has a harder time with it sometimes. 

But back to BACON, Little Love and I prefer very crispy, crunchy bacon; you know the kind that is so crispy it even melts in your mouth?  None of that flimsy stuff for us, no way (as Little Love would say)!  If you want that delicious, crispy, crunchy bacon, try baking it!  Baking is my preferred method of choice - I don’t care for stovetop bacon, sometimes it comes out crispy, but not completely crispy, and I NEVER use a microwave (I don’t own one, haven’t had one in many, many years, and I will never own one again.  They destroy your food and take all of the nutrients out of them, not to mention other stuff, but that’s another post).    

I only recommend consuming pasture-raised pork and if you don’t have access to pastured pork, at least buy organic pork (no antibiotics, no GMO feed, NO nitrates/nitrites).

Baked Maple Bacon

Crispy, crunchy, sweet and scrumptious! 

Equipment: Large Bar Pan or Large Baking Pan with at least 1-inch sides (I use Stoneware, it bakes everything perfectly), Non-Bleached Parchment Paper, Tongs, Basting Brush, Small Bowl, Large Plate, Paper Towels (optional)

·      10-12 slices gluten-free uncured organic or pastured bacon (See Resources)

·      2 tablespoons organic grade B maple syrup (optional)

1.    Preheat oven to 400 degrees F.  Prep large bar pan/baking pan, line with parchment paper (this is optional if you are using stoneware).  Pour maple syrup into a small bowl, set aside.

2.   Line the pieces of bacon up in one layer, it’s okay if they touch, they will shrink as they cook. 

3.   Place baking pan in oven, set timer for 10 minutes.  At 10 minutes, use the tongs to flip every piece of bacon.  PLEASE USE CAUTION, the bacon grease is very hot, use an oven mitt to protect your hand/arm.  Set timer for 10 minutes.  At this point open the oven again and brush maple syrup on each piece of bacon, again using extreme caution.  Close oven and set timer for another 5 minutes.  Bacon is done when it “looks” crispy and is dark red-brown.  Watch the bacon closely, all ovens cook differently, you don’t want the bacon to burn.  You should be able to tell at the 10-minute mark about how much longer you will need to cook the bacon.  If you’re not sure, just keep an eye on it.      

4.   Remove bacon from the oven, using tongs, place pieces of bacon on a plate or a plate lined with paper towels. 

5.    Serve immediately or store in refrigerator for later. 

Yield: 10-12 pieces.

Storage: If you actually have some leftover, you can store it in an airtight container in the refrigerator for later use.  It’s still great the next day.  To reheat, place pieces on a baking dish (or parchment paper, ONLY if oven is on a low setting) in the oven on a low/warming setting, they will be warmed up in minutes.  


This post is part of Hearth and Soul Hop @ Premeditated Leftovers, Allergy-Free Wednesdays Blog Hop @ Gluten Free Pantry, Real Food Wednesday @ Kelly the Kitchen Kop, These Chicks Cooked Recipe Swap @ This Chick Cooks, Full Plate Thursday @ Miz Helen's Country Cottage, Monday Mania @ The Healthy Home Economist, Homestead Barn Hop @ The Prairie Homestead, Make Your Own! Monday link-up @ Nourishing Treasures. Fat Tuesday @ Real Food Forager, and Traditional Tuesdays @ Cooking Traditional Foods.